Spinach & Mozza Stuffed Ravioli

Serves 4 (16 ravioli)

For the pasta sauce you'll need:

1 large can diced tomatoes (drained)

1 C water

  1 tbsp sugar

  1/2 tbsp dried oregano

1 tsp olive oil

a small pinch of garlic powder

 1/4 tsp salt

1/4 tsp pepper

 

Bring all ingredients to a boil, turn down heat and let simmer on low heat while you make your dough and ravioli stuffing.

**If you want a smoother texture for the sauce you can blend the tomatoes in a blender or processor before you begin.

For the pasta dough you'll need: 

2 C sifted whole wheat flour
  2 large eggs
2 tbsp. water

1 tsp garlic powder

1 tbsp dried oregano
1/2 tsp salt

Place all ingredients in food processor, use the dough attachment and process until the dough forms a ball.

Don't own a processor? No problem. Use some elbow grease and gradually stir the dry ingredients into the wet. 

Knead dough for 13 minutes. Yes, you heard me correctly...13 minutes!!

Using a rolling pin (or a glass), roll out the dough until it is very thin - almost transparent.

 

Next, using a pizza cutter or a knife, cut the dough into squares that measure roughly 3inches x 3inches

Pre-heat oven to 425F

To make the stuffing you'll need:

3 C spinach

1/2 C Mozzarella cheese

1/2 tsp garlic powder

1/2 tsp pepper

1 egg white

2 tbsp fresh oregano leaves (or 1 tbsp of dry oregano)

2 whole mini bella mushrooms

Pulse in food processor or blender.

 

Spoon roughly 1 tbsp of  stuffing on top of each square. Add a mushroom slice to each ravioli for some extra flavor.

Do not over stuff the ravioli!

When forming the ravioli, be sure the edges are pressed together. If you find the edges are not sticking, simply wet the edges of each square with a little water. This should help the dough stick.

Fill 1/4th of a glass cooking dish with the tomato sauce.

Gently place ravioli in dish. Do not layer...ravioli will stick together.

Pour remainder of sauce over top of ravioli.

Cover dish with tin foil and bake for 42 minutes.

**Before serving, top with fresh Parmesan cheese.

Indulge!